Radish Shredded Pork
1.
Choose fat and lean pork belly
2.
Put the pork belly into cold water, add ginger, cooking wine, star anise, pepper, cinnamon, boil on high heat, skim off the foam, turn to low heat and cook for 30 minutes, cook until it can be easily inserted with chopsticks and then turn off the heat .
3.
Dried radishes are soaked in water in advance
4.
Remove the meat cubes and drain the water, apply soy sauce to the meat while it is hot, and color for ten minutes. Dry
5.
Heat the pan, put in an appropriate amount of oil, put the dried pork belly skin down and fry it; deep fry the skin of the pork belly until golden and bubbling.
6.
After the fried meat is cooled slightly, cut into slices with a thickness of about 1cm, smear the mixture of dark soy sauce and oyster sauce, and leave for 10 minutes
7.
Put salt, cooking wine, light soy sauce, oyster sauce, sugar, and broth in a small bowl and stir to form a sauce
8.
Pour oil in a pan and heat it up, stir-fry minced ginger and garlic to get a fragrant flavor, pour in the seasoning sauce and bring to a boil
9.
Add the washed and soaked shredded radish to dry, stir-fry and turn to low heat for 5 minutes
10.
Place the marinated pork belly skin side down in a large bowl
11.
The fried shredded radish covers the pork belly
12.
Put it in a steamer and steam over medium heat for 1 hour
13.
Pour out the soup in the steamed vegetable bowl
14.
Buckle a plate upside down
15.
Turn it over quickly. (Pour out the soup, add water and starch to thicken the gorgon, then pour it on the meat, the finished product will be more beautiful)
